Rusk in India is commonly called "toast biscuit". A traditional "twice-baked" dried bread or cake. Preparing this toast at home will definitely transport you back to some sweet memories. You will be amazed as to how easy it is to make one of your favourite. My version has the goodness of semolina for a crunchy texture. Flavourful with the addition of custard powder, milk powder and infused with cardamom powder for a delicious aroma in every bite. A perfect companion to your hot cup of tea.
The process involves baking a loaf which is then, sliced and baked again to make rusk (toast biscuit) that is super crispy. All-purpose flour in the dough has an approximate protein content of 10 to 12 percent. It helps in the structure and texture of the bread. Semolina contributes to the crispiness. Enriched with milk powder that imparts additional proteins. Custard powder lends a beautiful colour and pleasant vanilla flavour. Butter provides a delicate crumb and taste. Sugar activates the yeast, aiding in browning and sweetness. Salt enhances the overall taste with the yeast doing most of the work. Heat from the oven toasting and dehydrating the bread slices into rusk.
The process involves baking a loaf which is then, sliced and baked again to make rusk (toast biscuit) that is super crispy. All-purpose flour in the dough has an approximate protein content of 10 to 12 percent. It helps in the structure and texture of the bread. Semolina contributes to the crispiness. Enriched with milk powder that imparts additional proteins. Custard powder lends a beautiful colour and pleasant vanilla flavour. Butter provides a delicate crumb and taste. Sugar activates the yeast, aiding in browning and sweetness. Salt enhances the overall taste with the yeast doing most of the work. Heat from the oven toasting and dehydrating the bread slices into rusk.
       |        |
Rusk (Toast Biscuit)
(Yields 1 dozen)
Ingredients:
1 and 1/4 cups all-purpose flour
1/4 cup fine semolina (rava)
1/4 cup Bird’s original custard powder
1/4 cup milk powder
1/4 cup + a pinch of sugar
1/4 cup unsalted butter (chilled and cubed)
1 teaspoon dry active yeast
3/4 cup lukewarm water
1/2 teaspoon cardamom powder
1/4 teaspoon salt
Method:
Add the yeast to the lukewarm water along with a pinch of sugar, stir and set aside for 5 minutes to foam and froth.
Note: The water should be slightly warm to the touch, not hot or it will kill the yeast.
Sift the flour, milk powder, custard powder and salt into a bowl. Mix in semolina and the balance 1/4 cup sugar.
Rub the butter into the above mixture to a fine crumb consistency. Incorporate the yeast mixture and cardamom powder.
Form into a dough and knead well for 5 minutes. It should be soft and spring back when pressed with two fingers.
Transfer dough in a greased bowl, turning once to oil the top preventing it from obtaining a dry layer. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 and 1/2 hours.
Grease a loaf pan 9-inch x 5-inch x 3-inch.
Turn the dough onto a clean surface (no flour was used).
Press gently to remove any air pockets. Pat into a rectangle, one side about the length of the pan (9-inches). Fold this side towards the centre tucking the ends inwards. Do the same with the bottom side bringing it up to the centre. Basically a tri-fold shaped into a log or cylinder. Pinch to seal and place seam side down in the prepared loaf pan. Cover with plastic wrap and leave to rise for 45 minutes.
Position the rack in the oven at the centre for even distribution of heat.
Preheat the oven to 375 F or 190 C.
Bake for 30 minutes or until the loaf is golden brown and the loaf sounds hollow when tapped.
Turn the loaf out of the pan onto a wire rack.
When cool, use a serrated knife and cut into 14 slices (including two ends). Place cut side up on a wire rack set over a baking sheet. Bake at 350 F or 180 C for 30 minutes until crisp.
Cool completely and store rusk in an airtight container.
Note:
(Yields 1 dozen)
Ingredients:
1 and 1/4 cups all-purpose flour
1/4 cup fine semolina (rava)
1/4 cup Bird’s original custard powder
1/4 cup milk powder
1/4 cup + a pinch of sugar
1/4 cup unsalted butter (chilled and cubed)
1 teaspoon dry active yeast
3/4 cup lukewarm water
1/2 teaspoon cardamom powder
1/4 teaspoon salt
Method:
Add the yeast to the lukewarm water along with a pinch of sugar, stir and set aside for 5 minutes to foam and froth.
Note: The water should be slightly warm to the touch, not hot or it will kill the yeast.
Sift the flour, milk powder, custard powder and salt into a bowl. Mix in semolina and the balance 1/4 cup sugar.
Rub the butter into the above mixture to a fine crumb consistency. Incorporate the yeast mixture and cardamom powder.
Form into a dough and knead well for 5 minutes. It should be soft and spring back when pressed with two fingers.
Transfer dough in a greased bowl, turning once to oil the top preventing it from obtaining a dry layer. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 and 1/2 hours.
Grease a loaf pan 9-inch x 5-inch x 3-inch.
Turn the dough onto a clean surface (no flour was used).
Press gently to remove any air pockets. Pat into a rectangle, one side about the length of the pan (9-inches). Fold this side towards the centre tucking the ends inwards. Do the same with the bottom side bringing it up to the centre. Basically a tri-fold shaped into a log or cylinder. Pinch to seal and place seam side down in the prepared loaf pan. Cover with plastic wrap and leave to rise for 45 minutes.
Position the rack in the oven at the centre for even distribution of heat.
Preheat the oven to 375 F or 190 C.
Bake for 30 minutes or until the loaf is golden brown and the loaf sounds hollow when tapped.
Turn the loaf out of the pan onto a wire rack.
When cool, use a serrated knife and cut into 14 slices (including two ends). Place cut side up on a wire rack set over a baking sheet. Bake at 350 F or 180 C for 30 minutes until crisp.
Cool completely and store rusk in an airtight container.
Note:
- If desired, use 1/2 cup raisins to the dough. Ensure to reduce the amount of sugar accordingly.
